Fall 2007 - PKU Organization of Illinois

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Father/Child Grilling Outing 2007 By Jeff Davis In June, the Caro family, for the third consecutive year, generously hosted dads and kids for their famous Father/Child grilling day. Ruben once again was the grill master, expertly preparing delicious, creative PKU recipes that can be easily made at summer grilling events or anytime PKUer's are looking to change up their regular meals. His fabulous recipes are printed here and we thank the Caro family for opening their home again this year for some PKU friendly summer grilling! (NOTE: SOME PHE VALUES ARE ROUNDED) Grilled Artichokes: Great as an appetizer or side dish! Ingredients: Baby artichokes, trimmed and halved 1 Lemon 3 Garlic cloves 2 Tbsp olive oil, plus more for brushing Salt to taste Preheat grill. Cut lemon in half and squeeze out the juice in bowl. Save for later. Cut remaining lemon into quarters. Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters. Cook until artichokes are just tender about 5-10 minutes. Remove from water and set aside to dry. Brush with more olive oil and place on grill. Grill for about 3 minutes or until they start to brown. Sprinkle with lemon juice and salt. PHE = approximately 30 phes per ½ baby artichoke Grilled PB&J: Back by popular demand! Ingredients: 1 Low Pro Bread Slice (15 phe) Low Pro Peanut Butter (8 phe/2 Tbsp) Jelly - any variety (Free) Cut the bread in half. Brush one side of the bread with olive oil and place on the plate oiled side down. Apply peanut butter and jelly to one of the sides. Cover with the other half. Grill both sides for a few minutes until the peanut butter starts to melt soft. Remove and enjoy. PHE = approximately 23 phes per serving Asparagus Packets: Great for the whole family! Ingredients: Asparagus - .62 phe/gm or 19 phe per 2 -4” spears Cut off thick ends and place in aluminum foil package. Sprinkle with olive oil and salt to taste. Grill for approximately 5-10 minutes turning once. PHE approximately 10 phes per stalk Pepper Rice Boat: Who comes up with these names! Ingredients: Red Bell Peppers - .29 phe/gm or about 10 phe per pepper Olive Oil - just enough to brush the peppers Low pro rice- 7 phes per 1/3 cup uncooked Chicken broth - .39phe/gm (Vegetable or other broth can be used as a substitute) Water Make as much or as little rice as desired using double the amount of water and chicken broth to rice. Ex: If you make ½ cup rice, use ½ cup water and ½ cup chicken broth, ¼ to ½ stick Butter. Cut tops off of peppers and remove seeds and membranes hollowing out the inside (larger peppers can also be halved). Set aside. Boil chicken broth, water and butter. Add rice to boiling liquid, cook on medium heat until the rice has fully absorbed the liquid or is “dry.” When dry, add salt and pepper to taste. Shredded low protein cheese can also be added as a topping if desired. Fill pepper halves with rice. While rice is cooking, place peppers, brushed with olive oil, on grill. Grill over medium heat until pepper feels soft. When peppers are done, remove from grill and fill with rice. PHE Approximately 35-40 phes per filled pepper (Assumes approx. 25-30 phes per ¼ cup rice filling.) Grilled Low Pro Hot Dogs: A must for summer BBQs! Ingredients: Country Sunrise Vegetable Hot Dog Mix - 35 phes per serving Condiments to taste Prepare hot dog mix according to the package directions and boil or bake first. Place on greased grilled for a few minutes and turn until browned. Be careful not to overcook or hotdog will become dry. Served with desired hot dog condiments (ketchup, mustard, etc.). Buns (using homemade low protein bread or prepared buns) are optional! PHE = 35 mg per hot dog 4
Macaroni and Pea Salad A perfect side dish for the hot dogs! Ingredients: ½ box low protein elbows - cooked, drained and rinsed (28 phe) 4 slices low protein American cheese - (29 phe/slice) Frozen peas - 60g 2phe/gm (cut frozen green beans can be used as a lower phe substitute) ¼ cup Hidden Valley Spicy Ranch dressing - 16 phe ¼ cup Hidden Valley Light Ranch Dressing - 16 phe ½ Cup Miracle Whip Light Salad Dressing - 12 phe Salt and Pepper to taste Place cooked pasta in large bowl. Add salt and pepper to taste mixing well. Cut cheese into small cubes/pieces and add to pasta. Add frozen peas (no need to cook) and dressings then mix together well and chill. Note - the pasta tends to absorb the dressing so you may need to add a little more dressing to leftovers before serving again. PHE Approx. 38 phe/1/4 cup serving. Grilled Vegetable Sandwiches: Who said we can't be creative! Ingredients: Low pro bread - 15 phe/slice depending upon recipe/brand purchased Yellow squash - .40 phe/gm or 4 phe per 10gm slice Zucchini - .40 phe/gm or 10 phe per 25 gm slice Eggplant - .42 phe/gm or 8 phe per 20 gm piece Olive Oil Low pro cheese slices (American or Swiss) - 29 phe/slice (use ½ slice per sandwich) Cut vegetables lengthwise into thin slices. Brush with olive oil and desired spices. Grill vegetables until tender. Cut bread in half and place on grill for a few seconds until hot. To assemble sandwich, put one piece of bread on plate, and top with vegetables and cheese. Finish sandwich with the other bread half or leave to enjoy open faced. Add condiments or marinades to taste. PHE = 52 PHE per sandwich assuming 1 slice of bread, ½ slice low protein cheese and 1 slice of each different type of vegetable) Brown Sugar Grilled Plums and Apricots with Lemon Sorbet: Yum, yum! Ingredients: Cooking spray Brown sugar Butter Ground Cinnamon Plums, halved and pitted - 1 plum = 11 phe Apricots, halved and pitted - 1 apricot = 31 phe Lemon Sorbet - 3 phe per ½ cup Coat the grill with the cooking spray and preheat to medium heat. In a small bowl, whisk together melted butter, brown sugar and cinnamon. Brush mixture all over fresh fruit. Grill plums and apricots, flesh side down, for 5 minutes or until soft. Serve fruit with lemon sorbet. Enjoy. PHE = 14 phes for 1 whole grilled plum with ½ cup sorbet; 34 phe for 1 whole grilled apricot with ½ cup sorbet Ruben Tips for a successful PKU BBQ: ? Have children help choosing, cutting, and weighing veggies and fruits ? Use pre-cut veggies and fruit as a shortcut ? Substitute ingredients to suit your child's tastes or lower PHE counts ? Don't be afraid to experiment with seasonings, sauces and ingredients ? Enjoy and have fun! PKU Profile Call for Entries We would like to start including in the PKU Press as a regular feature - profiles of PKUer's in our IL community. So all you PKUer's, young and old, send us your story! Tell us all about yourself where you live, your hobbies, your favorite PKU foods! If you have a picture we'd love to include that as well. Send all information to info@pkuil.org. 5
Page 1 and 2: PKU Press FALL ’07 A Periodic New
Page 3: PKU Awareness Month - Another Succe
Page 7 and 8: PKU Organization of IL Board of Dir
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Page 11 and 12: SHOP & SHARE IDENTIFICATION SLIP AM

Fall 2007 - PKU Organization of Illinois

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